How to Make Cheddar Cheese & Cheese Curds

Your favorite cheesy snack is about to be your favorite homemade recipe.

 Recipe is for 2 Gallons of Milk

Inoculation temperature: 88F throughout the entire ripening period.
Culture: theMilkman™ Cheddar Cheese Starter Culture or Danisco MA4001

Annatto: ¼ tsp. start pH for raw milk 6.75-6.85

Ingredients/Supplies:

• theMilkman™ Cheddar Cheese Starter Culture or MA 4001
• Natural Annato Cheese Coloring (optional)
• Veal Calf Rennet 
• Cheese mould
  
• Cheese Press

Procedure:

Warm Milk to 88-90F

1. Add 1/8 tsp starter culture, stir gently, and let ripen for one hour 
2. Add Annatto if you want a little color (about 5 drops for 2 gallons)
3. Add 1/4 tsp liquid veal rennet. Stir gently for 2-4 strokes.
4. Let milk 'rest' for 45-60 minutes
5. Check for clean break, cut into 3/8 inch cubes; if no clean break wait another 30 min.
6. Rest (heal curds) for five minutes.
7. Raise heat slowly in 45-60 minutes to 102F while continually stirring.
8. Hold curds at 102F for 30 minutes 
9. Draw off whey. 'Slab' curds to one side of vat.
10. Pile (cheddar) the slabs four times in one hour at 15 minute break
11. Mill curds to size appropriate for your cheese mould or press.
12. Salt curds at 2.5% of the total yield. At this point you can eat the curds or allow them to rest at 65-75F for a day to further ripen for more flavor.
13. Put curds into your cheese mould and press for 30 minutes at 25-40 psi or weight.
14. Rotate (flip) and press for another 30 minutes.
15. Dress and press for 16 hours at 40 psi. or use 30-40lbs of weight.
16. Air dry, coat with cheese coating, wax or vacuum packed and age at 45F for three months for mild flavor.

Enjoy!

-The CheeseMaker